Green Beans with Balsamic Pesto

Splendid Table


4 Tablespoons extra virgin olive oil

Salt and freshly ground black pepper to taste

1 large garlic clove

1 1/2 pounds green beans, trimmed

1 1/3 cups basil leaves

4 tablespoons balsamic vinegar, blended with

3/4 cup Parmigiano Reggiano, grated

teaspoon dark brown sugar


Combine the olive oil and garlic in a blender or a food processor fitted with the steel blade. Blend until almost smooth. Add the basil and cheese, and blend until the basil is finely chopped but not pureed. Season with salt and freshly ground black pepper to taste and set aside.

Pour about 2 inches of water into a 6 quart pot. Place a collapsible steamer in the pot, cover, and bring the water to a fierce boil. Pile the beans in the steamer, cover the pot, and steam 6 minutes or until tender crisp. Turn the beans into a shallow serving bowl. Add the pesto to the beans, stirring in the vinegar and sugar mixture. Toss to thoroughly coat beans. Taste for seasoning, and serve hot or at room temperature.